Contents   Index

Processing Lobsters












Accompanying Notes
Table of Contents

By J. J. WATERMAN

MINISTRY OF AGRICULTURE, FISHERIES AND FOOD

TORRY RESEARCH STATION

TORRY ADVISORY NOTE No. 6 (revised)

This leaflet is intended to give guidance to those in the fish trade concerned with the cooking, freezing and cold storage of lobsters or lobster meat.

Crown copyright material is reproduced with the permission of the Controller of Her Majesty's Stationery Office.

This electronic document has been scanned using optical character recognition (OCR) software and careful manual recorrection. Even if the quality of digitalisation is high, the FAO declines all responsibility for any discrepancies that may exist between the present document and its original printed version.

Accompanying Notes

Provides advice on killing, boiling, weight loss, freezing and cold storage. In 1998, 1500 tonnes were landed in the UK, with a value of £14.3 million. The publication of the Ministry of Agriculture, Fisheries and Food (1991), 'Storage and care of live lobsters', is available from the CEFAS Weymouth Laboratory, DT4 8UB, UK.

(FAO in partnership with Support unit for International Fisheries and Aquatic Research, SIFAR, 2001).

Table of Contents

Cooking
Freezing and Cold Storage 

Contents   Index